Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Raspberry bars with snow white chips and red raspberry preserves create a fairy tale of a bar.
Heat oven to 350°F.
Combine sugar, butter, salt and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Beat at low speed, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.
Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake 30 minutes or until lightly browned.
Spread preserves over hot, partially baked bars. Sprinkle white baking chips over preserves. Sprinkle with reserved crumb mixture.
Continue baking 20-25 minutes or until topping is lightly browned. Cool completely. Cut into bars.
Dietary Fiber: 0g
I used a whole bag of white baking chips because 1 cup was just not enough for me.I also added 1/4 cup of oats to the crumble topping.Instead of using jarred preserves, I made my own with fresh raspberries. I added two containers of raspberries to a pot with 1 cup of sugar, 3/4 cup of water, 1 tsp salt, 2 tsp of vanilla extract and the juice of one lemon and simmered over medium heat until the berries broke down. I took some of the berry mixture and put in a small bowl and mixed with cornstarch and made a slurry and added back to the pan and repeated this process until it was to the consistency I desired. (Add more sugar if you want sweeter or less if you want more tart). Let cool. These bars are absolutely delicious and so easy to make.
I doubled this recipe today to make a half pan for a crowd. Very easy to make, and they were received well.
These bars are so good!! I take them to work and they disappear and the co-workers beg for more!
LOVE these bars and so does everyone who tries them! Plus, they're so easy to make. They are a crowd-pleaser and one of my all-time favorite Land O Lakes recipe!
My sister would not share her raspberry bar recipe in fear i would begin making it and giving it to family at the holidays. I searched on web and immediately knew this was probably close to what she made. I made it - for friends and co-workers, not family, and it turned out TERRIFIC. Easy and delicious, just wish it didn't have so much butter in it.
This recipe is simply wonderful. The few ingredients and simplicity of the recipe will bolt it right up to the top of my favorite standards in no time. They're absolutely delicious and now have many fans among those who I've shared them with.
loved it!! Used strawberry jam and chocolate chips since that was all I had :)
i make these every year for christmas.
I make these every year for Christmas, and I always get lots of compliments. They are wonderful!
I made these for a graduation party cookie tray and they were gone first. I then gave the recipe to my sister, who baked them and entered them in a county fair. She got a blue ribbon on them and several requests for the recipe. A definite keeper.
These are an easy, wonderful tasting cookie. It's a great blend of flavors without being overly sweet. I make them often for potlucks and everyone always wants the recipe.
ANOTHER RECIPE I USED FOR THE LUNCHEON, AND MORE RAVE'S. I HAD A LARGE JAR OF SUGAR FREE STRAWBERRY PRESERVE'S SO I USED THAT ALONG WITH VERY LITTLE SEEDLESS RASPBERRY JAM I HAD LEFT IN THE JAR. IT WAS EXCELLENT. IN FACT, USING THE SUGAR FREE PRESERVE'S DID NOT MAKE THEM OVERLY SWEET.JCB
Of all the cookies I make, these are my signature cookie, and the most requested by everyone. They always come out perfectly! They are a perfect mix of raspberry, white chocolate, and shortbread type base. I highly recommend these great cookies!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/273
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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